The First Bite That Hooked Me
The smell of garlic sizzling in olive oil takes me back to my tiny apartment kitchen. I was tired after work but craving comfort. That first creamy, tangy bite of tomato basil pasta made the effort worth it. Ever wondered how you could turn pantry staples into something unforgettable? Now it’s my go-to when life gets hectic. Try it—you’ll taste why I’m obsessed.My Saucy Kitchen Blunder
The first time I made this, I forgot to stir the sauce. It bubbled angrily, splattering my favorite apron. But the mishap taught me something: cooking isn’t about perfection. It’s about slowing down, even on busy nights. That messy batch still tasted amazing. Share your own kitchen fails below—I bet they turned out fine too!Why This Pasta Shines
– The cream softens the tomato’s sharpness, like a cozy blanket for your taste buds. – Fresh basil adds a bright pop that cuts through the richness. Which flavor combo surprises you most? Is it the kick of red pepper or the salty Parmesan? Tell me in the comments!A Dish With Roots
This pasta borrows from Italian “pasta al pomodoro,” a simple tomato sauce dish. Farmers made it with fresh summer tomatoes. *Did you know canned tomatoes often taste better in winter?* They’re picked at peak ripeness. Today’s version adds cream for modern comfort. What’s your favorite pasta tradition?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | 2 tablespoons | |
| Minced garlic | 2 teaspoons | |
| Tomato paste | 2 tablespoons | |
| Red pepper flakes | ½ teaspoon | |
| Crushed tomatoes (canned) | 28 ounces | |
| Chicken stock or white cooking wine | ¼ cup | |
| Penne pasta | 1 pound | |
| Heavy cream | ½ cup | |
| Grated Parmesan cheese | ¼ cup | plus more for topping |
| Ground black pepper | ¼ teaspoon | |
| Salt | ½ teaspoon | |
| Freshly chopped basil leaves | ½ cup |
Easy Creamy Tomato Basil Pasta in 3 Simple Steps
Step 1 Heat oil in a pan. Add garlic and cook 30 seconds. Stir in tomatoes, paste, and pepper flakes. Cook 1 minute, stirring.
Step 2 Pour in stock or wine. Simmer 3 minutes. Cover partly, cook low 20–25 minutes. Stir sometimes.
Step 3 Boil pasta with salt and oil. Drain, save ½ cup water. Mix cream, cheese into sauce. Toss with pasta and basil. (*Hard-learned tip: Don’t skip the pasta water. It helps the sauce cling better.*) What’s your go-to pasta shape for creamy sauces? Share below! Cook Time: 25 minutes Total Time: 45 minutes Yield: 4–6 servings Category: Dinner, Pasta
3 Fun Twists on This Classic
Veggie-loaded Toss in sautéed zucchini or spinach. Adds color and nutrients.
Extra spicy Double the red pepper flakes. Top with chili oil for a kick.
Summer fresh Swap canned tomatoes for ripe chopped ones. Lighter, brighter flavor. Which twist would you try first? Vote in the comments!
Serving Ideas to Make It Shine
Pair with garlic bread or a crisp green salad. Garnish with extra basil or pine nuts. Drink ideas: Chilled white wine or sparkling lemonade. Both cut through the richness. Which would you choose tonight—comfort or crunch?
Keep It Fresh or Freeze for Later
Store leftovers in the fridge for up to 3 days. Reheat with a splash of water to keep it creamy. Freeze sauce alone for 2 months—thaw overnight before using. *Fun fact: Pasta absorbs sauce, so freeze them separately for best texture.* Batch-cook the sauce and freeze in jars for busy nights. Why this matters: Meal prep saves time and cuts stress. Ever tried freezing pasta dishes? Share your tips below!Fix Common Pasta Problems
Sauce too thin? Simmer longer or add a spoon of tomato paste. Pasta sticky? Rinse it lightly after draining—but skip this if saucing right away. Cream curdled? Stir in a bit of warm stock to smooth it out. Why this matters: Small tweaks save a meal. My neighbor once salvaged split sauce with extra Parmesan. What’s your kitchen rescue trick?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap regular pasta for gluten-free penne. Check labels on tomato paste and stock.
Q: How far ahead can I prep this?
A: Sauce keeps 3 days in fridge. Cook pasta fresh for best texture.
Q: What’s a dairy-free cream swap?
A: Use coconut milk or cashew cream. Skip Parmesan or use nutritional yeast.
Q: Can I double the recipe?
A: Yes! Use a bigger pot and stir sauce often.
Q: What if I don’t have fresh basil?
A: Use 1 tsp dried basil, but add it earlier.
Let’s Cook Together!
This dish is my go-to when friends drop by. Simple, hearty, and always a hit. Tag@SpoonSway on Pinterest with your creations—I’d love to see your twist! Happy cooking! —Sarah Cooper.
Creamy Tomato Basil Pasta for Busy Nights
Description
A quick and creamy pasta dish perfect for busy nights, featuring rich tomato sauce, fresh basil, and Parmesan cheese.
Ingredients
Instructions
- In a saucepan over medium heat, heat oil and add garlic, and cook for around 30 seconds. Stir in crushed tomatoes, tomato paste, and red pepper flakes. Cook for one minute, stirring constantly.
- Add stock or wine and cook, stirring frequently, for about 3 minutes. Partially cover and reduce heat to low, stirring occasionally for about 20 to 25 minutes, until sauce is thickened.
- Meanwhile, cook pasta in boiling water with a small amount of oil and salt, for approx. 12 minutes, until done. Drain, reserving ½ cup of pasta water.
- Stir cream and Parmesan cheese into the sauce. Add some of the pasta water if necessary to control the consistency of the sauce. Season with salt and pepper, to taste. Add sauce to the cooked pasta, stir in basil, and top with Parmesan cheese.
Notes
- For extra richness, substitute half-and-half for heavy cream, or add a splash of balsamic vinegar for depth of flavor.
Pasta, Tomato, Basil, Creamy, Quick